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The Bocuse d’Or Competition Lyon, France January 25-26, 2011

Congratualtions to all the participating countries for a spectacular event! Each of the 24 countries did an outstanding performance, and collectively, they elevated the level of professionalism to an unprecedented height.
HIGHLIGHTS >

TEAM USA FINISHES IN TOP 10 AT 2011 BOCUSE D’OR COMPETITION
After months of rigorous training and preparation, Team USA – Chef James Kent and commis Tom Allan of Eleven Madison Park in New York City – competed against 23 accomplished chef teams from around the world in the 2011 Bocuse d’Or World Cuisine Contest, January 25 and 26. Placing tenth – with Denmark, Sweden and Norway taking the gold, silver and bronze, respectively – Kent and Allan are now reflecting on their performance and the results.

“All of the elements came together as planned,” said Chef Kent. “Tom and I had been working with our coaches, Mark Erickson, as well as former candidates Gavin Kaysen and Timothy Hollingsworth, to perfect the concept as well as the timing – it’s really an art form – but the competition was stiff. We congratulate Chef Rasmus Kofoed of Denmark, who is an aspiring model for his dedication and commitment to culinary excellence. The gold trophy completes the Bocuse d’Or trilogy for Chef Kofoed.”

On the second day of the competition, Kent and Allan prepared two platters to be judged by 24 esteemed international chefs. Each of the 24 teams was allotted five-and-a-half hours to produce one fish and one meat platter from a specified weight and cut, accompanied by at least three garnishes on each plate. The main ingredients for the seafood platter included Scottish monkfish, crabs and langoustine. For the meat dish, the chefs were given two saddles and one shoulder of Scottish lamb with kidneys and sweetbreads.

Team USA put their own spin on the elements, with the aim of portraying America’s culinary heritage, as specified by the rules of the competition. The monkfish platter, inspired by classic American preparations, featured a twist on a New England Clambake and Oysters Rockefeller. The direction of the meat platter was a take on traditional New York Steakhouse fare, with baked potatoes, creamed spinach and a wedge salad.

The Bocuse d’Or USA Foundation’s Board of Directors Daniel Boulud, Thomas Keller and Jerome Bocuse as well as team coaches and Nora Carey, Executive Director of the Foundation and Monica Bhambhani, Manager of Events, traveled to Lyon to provide encouragement and direction to Team USA.

“We are extremely proud of James and Tom and their performance,” said Chef Boulud. “Now, we will take time to analyze the results and formulate our strategy to make the podium in 2013. James and Tom will be an asset to future teams that we take to the Bocuse d’Or, just as Gavin and Timothy have been in 2011.”

For the final results of the 2011 Competition >

See the 2011 Bocuse d’Or images for the platter and plate presentations >